Gingerbread Rum Bundt Cake #BundtBakers

This month’s #BundtBakers theme was a challenge for me, the theme was alcohol. I’m not a drinker so was a bit stumped as what to make. At first I thought maybe Amaretto as I’ve got some left from a Christmas cake I made a year or so back. I love using liqueurs in my baking and I’m getting quite a collection. I added another addition to my spirited collection, rum!

My Christmas Pudding this year is going to rum based as is my homemade mincemeat, both recipes will follow. Whilst browsing through this very seasonally appropriate book Gingerbread – Jennifer Lindner McGlinn I came across a recipe for Gingerbread Rum Cake and there we have it, this cake. Sorry Amaretto, you’ll have to wait a little longer to be used, or revisit this Amaretto& Cherry Quickbread.

This cake isn’t the deep, dark, gingerbread cake I was expecting, this is a lightly scented ginger cake, infused with rum and studded with crystalized ginger and ginger dark chocolate. A tight knit crumb makes the perfect base for a decadent drenching. Once baked, the cake get’s soused in a sticky rum based syrup. Sugar, butter and rum get mixed together then brushed onto the cake, adding more as soon as the previous layer has been absorbed.

The outside of this cake glistens like snowflakes once the syrup has dried, it’s crisp and deeply flavoured, delicious! The crumb is similar to a yellow cake, creamy with vanilla base, then a hint of rum, ginger, and nutmeg. It’s a unique gingerbread and one that should be tried. I added ginger flavoured dark chocolate chopped into chunks, these simply melt in your mouth.

I baked this cake in one of my favourite bundt tins, the NordicWare Fleur De Lis. It will serve around 12 people so would be excellent for the upcoming holidays. If you love ginger but maybe not its strong flavour it can produce, then this cake would fall into the perfect flavour spectrum.

Scroll to the bottom of this post to see what the other #BundtBakers baked this for November’s Alcohol theme.

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Pre-heat the oven to 175C (350F) and spray a 10 inch bundt tin with non-stick cake spray, set aside.

In a medium bowl whisk together the flour, baking powder, salt, ginger and nutmeg, set aside. Place the butter in the bowl of an electric mixer fitted with a paddle attachment and beat on medium speed for two minutes, then add the sugar gradually, once all the sugar has been added continue to mix until smooth, fluffy and creamy. Scrape down your bowl with a spatula.

Add the eggs one at a time, mixing well after each addition then scrape down your bowl again. In a small bowl combine the vanilla extract, milk and rum. Starting and ending with the flour mixture add 1/3 alternatively with the milk mixing until just combined. Continue to do this until both have full incorporated. Add the crystalized ginger and the chocolate.

Spoon into your cake tin, smooth over the surface and bake for 1 hr-10 mins – 1 hr -20 mins or until a cake tester inserted into the centre comes out clean.

Leave in the cake tin for 20 minutes on a wire rack before inverting onto the wire rack. Now make your syrup. In a small saucepan add the butter and sugar and simmer until the sugar has dissolved. Remove from the heat and stir in the rum. Pierce holes in your cake using your cake tester, then brush the syrup all over the cake, letting each layer absorb before adding the next.

I love the bunt pan, the ginger, the rum, the way it glistens…in fact, there is nothing I don’t like about this bundt! Absolutely gorgeous, Laura and it sounds heavenly. Save me a slice or send me what is leftover! Blessings, Catherine xo

Welcome to Baking in Pyjamas!

Hello I'm Laura and welcome to Baking in Pyjamas. I have a slight obsession for all things baking related and this is where I'll be sharing a sweet selection of do-able and scrumptious recipes. I'm still learning so why don't you follow me on my journey.

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